Soft Momo

Soft Momo

　　Soft Momo: The main ingredients are soft millet flour or bean paste. Its production process involves milling, fermenting, and then steaming. First, the soft millet is milled or ground into flour using a millstone or flour mill, then sifted through a fine sieve. A portion (about one quarter) of the flour is scalded with boiling water to form a relatively firm dough, which is then steamed in a basket or pot for about 40 minutes. This steamed portion is then mixed with the remaining raw dough to form a unified dough mass, placed in a basin, and left to ferment for 6–8 hours in a warm kang (heated bed) or over a low fire. Once the dough emits a rich aroma and tastes slightly sweet, it is kneaded into individual hollow steamed bun shapes, filled with well-cooked bean paste, sealed tightly, and lined at the base with pear tree leaves (to prevent sticking when handled). The buns are then steamed over high heat in a pot for about 40 minutes until fully cooked. The finished soft momo has a golden-yellow hue, a sticky yet soft texture, and a deliciously sweet and fragrant taste.

　　Source: Office of the People's Government of Huangling County